Girls Night Out

This past week, five women and I packed up our warmest gear, our tents and sleeping bags, and headed 9 miles up the Railroad Creek Valley to Lyman Lake. The day was perfect- frost on the ground, sunshine warming the air, fall colors surrounding our wilderness path, and the company and conversation of good friends.



By the time we got to Hart Lake, it was snack time (pop tarts for me!) We basked in the sunlight on the rocks overlooking the lake, and shared stories, both of humor and of deep sadness. Stories of life and of love.



As we neared Lyman Lake, further up Railroad Creek Valley, we realized why Cloudy Pass is named as such (just beyond Lyman). Clouds filled the Lyman Lake basin and soon it began to rain. We set up camp, ate cold pizza for dinner, warmed up a bit near the fire, but eventually dove into Lori and Becky's tent for a reprieve from the rain, and a rousing game of BS. At some point in the middle of the night, the wind picked up and the rain turned to snow. We didn't get much sleep because of the windy racket, but were rewarded the next morning with a winter wonderland! (And yes, I sang the song as I boiled hot water for our coffee. I will take any chance I get to sing Christmas carols!)



We stopped at the lake to filter some water for the hike down. It was an amazing moment. The night's snow dusted the mountains around the lake, and sun was bursting through the clouds. And as we filtered water, Becky recited E.E. Cummings' "I Thank You" and I was moved to near tears.

I Thank You
e. e. cummings
I thank You God for most this amazing
day: for the leaping greenly spirits of trees
and a blue true dream of sky;and for everything
which is natural which is infinite which is yes
(i who died am alive again today,
and this is the sun’s birthday;this is the birth
day of life and of love and wings:and of the gay
great happening illimitably earth)
how should tasting touching hearing seeing
breathing any—lifted from the no
of all nothing—human merely being
doubt unimaginable You?
(now the ears of my ears awake and
now the eyes of my eyes are opened)



We hiked back to the village in the warm sun. Girls' Night Out, Holden Village style.

Agape White Peach Pie

One of my little joys here in the village is baking with friends. Last night I baked a white peach pie with some friends who live in Agape with us. The village kitchen bakes delicious coffee cakes and desserts for the village. But for me, baking with my own hands connects me in so many ways to friends, family, farmers, and fruit in a way that simply eating dessert can't do. I love eating pie. I really, really love baking pie. So last night, when we were eating dinner, each of us took one peach back up to Agape and together we adapted this pie recipe from Allrecipes.com. We will now call it Agape White Peach Pie! Do you have peaches in your backyard? Have you visited the farmer's market lately? It is prime time for peaches here in central Washington. If peaches are still in season near you, don't let the season pass you by!

Agape White Peach Pie

Ingredients
10 fresh peaches, pitted and sliced (or enough to generously fill a pie pan- we only needed four!)
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter
1 recipe pastry for a 9 inch double crust pie

Directions
1. Mix flour, sugar and butter into crumb stage.
2. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
3. Top with second rolled-out pie crust.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing.


Crust (double this recipe for a two-crust pie, as we did)

Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water

Directions
5. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

For an extra treat, whip heavy whipping cream until soft peaks form. Add sugar to taste (after whipping), combine, and serve a dallop on each pied of pie.



Pie and Crust recipes from Allrecipes.com, adapted by the folks in Agape at Holden Village